Crispy Cream Braised Potatoes

3 Yukon Gold potatoes (1.5 pounds)
2 Fennel Bulbs
2-3 cups half-and-half or cream (enough to cover vegetables)
1 bay leaf
1/4 tsp fennel seed
3 or 4 sprigs of thyme - finely chopped
1 sprig of rosemary - finely chopped
1/4 cup finely grated parmesan cheese
zest of 1 orange
olive oil
salt and pepper

Preheat broiler to medium high


Peel and chunk potatoes. Cut fennel lengthwise into wedges about 1.5" wide (leave core intact).

In a 3 to 4 quart pot, combine potatoes, fennel, bay leaf and fennel seed. Add enough half-and-half to fully cover. Season generously with salt and pepper.

Over medium-high heat, bring to a simmer, then lower heat to maintain simmer. Cook until the potatoes and fennel are soft and tender, about 20 minutes. Take off heat.

In a small bowl combine rosemary, thyme, parmesan and zest.

Remove vegetables with a slotted spoon and transfer to casserole dish (which has been generously coated with olive oil). Taste of seasonings and add if necessary.

Toss with olive oil then the herb mixture. Arrange in a single layer to promote even browning



Place under broiler (6" away from heat) for about 3 to 5 minutes, until potatoes and fennel are caramelized and crispy around the ediges.


From the Full Moon Natives Herb Seminars